How to Dry Brine Prime Rib (Step-by-Step Guide)

Close up prime rib on a baking sheet for how to dry brine prime rib article.

How to Dry Brine Prime Rib (Step-by-Step Guide)

If you want those tender, juicy prime rib slices that practically melt in your mouth, it all starts with a good dry brine. A couple of days in the fridge with the right amount of salt does wonders for both flavor and texture. Use it on any of my prime rib recipes.

Cuisine American

Prep Time 10

Dry Brining 3

Total Time 3 10

Servings People

Calories 135kcal

Author Darcey Olson

Cost $125

Ingredients

PRIME RIB DRY BRINE

1 prime rib roast
¾-1 tsp kosher salt, per pound *Note 1

Instructions

Pat the roast dry with paper towels.
Trim away any excess fat, and remove the silver skin from the surface. Use a small knife to score the remaining fat in a crosshatch pattern. Be careful not to cut into the meat.
Sprinkle kosher salt evenly over the entire roast.
Place the roast on a roasting rack set over a baking sheet.
Leave it uncovered in the refrigerator for 2-3 days to dry brine.

Notes

Note 1 - Use 1 tsp of Diamond Crystal kosher salt, and use 2/3 teaspoon of any other brand. Diamond Crystal brand salt isn't as dense as other brands; you don't want over salt.

Nutritional information is just estimated calculating 1 tsp of kosher salt per 1 pound. It does not take into consideration the sodium that does not infuse into the meat.

Nutrition